Charlotte Glace

1/4 cup powdered sugar 1 pint thick cream 1 teaspoon vanilla

1/2 tablespoon gelatin 4 tablespoons cold water

Dissolve sugar in cream. Add vanilla. Soften the gelatin in cold water, dissolve over heat and combine the two mixtures.

Fill a cylindrical mold (a baking-powder can will do very nicely) and pack in salt and ice for two hours, or pack and freeze in the trays of the mechanical refrigerator. Turn out on a platter, surround with lady fingers, cover the top with whipped cream and serve.

Ices And Frozen Fruits. Cranberry Ice

1 quart water

1 quart cranberries

3 cups sugar

Make a sirup by boiling water and sugar together for five minutes. Boil the cranberries in a little water until soft, then press through a sieve. Add to the sirup, cool, and freeze.

Lemon Ice

1 quart water

2 cups sugar

3/4 cup lemon-juice

Make a sirup by boiling the water with the sugar for five minutes. Add the strained lemon-juice, cool and freeze.

Orange Ice

1 quart water

2 cups sugar

2 cups orange-juice

2 grated orange-rinds 1/4 cup lemon-juice

Make a sirup as for lemon ice. Add the fruit-juices and grated rind. Strain, cool and freeze.

Raspberry And Currant Ice

2 cups sugar

1 1/4 cups currant-juice

3/4 cup raspberry-juice 1 quart water

At least one quart each of the berries and currants will be needed to give the required amount of juice. Sprinkle onehalf cup of the sugar over them, stir well and let stand for one hour. Strain through a fine sieve or cheese-cloth. Make a sirup of the remaining sugar and the water. Add the fruit-juice, strain, cool and freeze.

Grape Ice

2/3 cup sugar 1 cup grape-juice 1/4 cup orange-juice

1 1/2 cups water

2 tablespoons lemon-juice

Boil the sugar and water together for five minutes. Mix all the ingredients together, strain and freeze.

Coupe Saint Jacques

Fruit cup Lemon ice

Maraschino cherries Angelica

Fill champagne glasses with fruit prepared by the recipe for fruit cup, No. 1 (See Index). Over the top spread a thick layer of lemon ice, decorating the center with one Maraschino cherry, and four leaves of angelica radiating from it.

Frozen Strawberries Or Other Fruit

Strawberries, raspberries, fresh peaches or crushed pineapple make delicious frozen fruit. Mash or crush the fruit very fine, add half as much sugar as there is fruit and allow it to stand until a sirup is formed. Freeze in a crank freezer or pack in the trays of a mechanical refrigerator and stir occasionally while it is freezing.

Canned Fruits, especially pears, and peaches in heavy sirup, may be frozen in the can. Pack in ice and salt, allow two or three hours for freezing, open the can and serve in slices.

Sherbets Made without Gelatin

Currant Sherbet

3 pints red currants

1 pint red raspberries

2 cups water

1 1/2 cups sugar

3 tablespoons lemon-juice

2 egg-whites

Place currants, raspberries and a cup of the water in a kettle and simmer slowly together for a few minutes. Strain, add remaining water, sugar and lemon-juice. Dissolve sugar in the fruit-juice mixture, cool and freeze to a mush. Stir in the beaten whites of eggs. Pack and let stand several hours.